Tomatoes Stuffed With Orzo Shrimp Salad Food

GARLIC-TOMATO SHRIMP RECIPE WITH ORZO

Steps:

• Cook the orzo pasta in boiling water according to package instructions; add a dash of salt and olive oil to the cooking water. When the pasta cooks to al dante, remove from the heat then drain and transfer to a serving dish.
• While the pasta cooks, heat the butter with 2 tbsp of olive oil in a large heavy skillet. Saute the shallots on medium-high heat for 3 minutes or so then add the garlic and toss together briefly. Now add the white wine and cook for 1 minute then add the lemon juice, 1/2 cup water, and diced tomatoes. Bring to a boil then reduce the heat to medium. Cook for 15 more minutes on medium heat, stirring occasionally.
• Stir in 1 tsp of dried thyme, a pinch of salt and a little cayenne pepper to your taste.
• Add the shrimp and cook for 5 minutes or until the shrimp turns pink. Stir occasionally so that the shrimp is nicely coated in the sauce. Do not over cook the shrimp.
• Finally, stir in the spinach and remove from the heat.
• Top the the cooked orzo pasta with the garlic tomato shrimp. Garnish with your favorite herb (optional) and serve immediately with lemon slices. Enjoy!

ORZO SALAD WITH SHRIMP AND FETA

Steps:

• Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a large bowl and set aside, stirring occasionally to prevent clumping, while you make the shrimp.
• Toss the shrimp on a baking sheet with 1 tablespoon olive oil, the garlic, and salt and pepper to taste; arrange in a single layer. Broil the shrimp, turning once, until opaque and just cooked through, 2 to 3 minutes.
• Add the shrimp, lemon zest and juice, scallions, mint, dill, cucumber, feta, olives and the remaining 1/3 cup olive oil to the bowl with the pasta; toss. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

ORZO-STUFFED TOMATOES

Steps:

• Cook orzo according to package directions. Meanwhile, cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Set aside 6 tablespoons pulp for filling. Invert tomatoes onto paper towels to drain. Drain orzo., In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp. Spoon into tomatoes. , Place in an ungreased 2-qt. baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

STUFFED TOMATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
• Bake in preheated oven for 15 minutes.

ORZO-TUNA SALAD WITH TOMATOES

Steps:

• Cook pasta according to package directions. Arrange sliced tomatoes on a serving plate; top with whole basil leaves., Drain pasta; rinse with cold water and place in a large bowl. Add tuna, cheese and minced basil. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over pasta mixture and toss to combine. Spoon over tomatoes.

TOMATOES STUFFED WITH TUNA

Steps:

• Wash tomatoes and cut off tops, scoop out the pulp and seeds.
• Sprinkle the insides lightly with salt and turn upside down on a board. Chop up the pulp.
• In a medium bowl, add the tomato pulp, tuna, capers, celery, parsley and basil. Mix well, making sure to break up the tuna chunks.
• Add the mayonaise and lemon juice and mix well.
• Add salt & pepper to tase, if desired.
• Fill the tomato cavities with the tuna mixture and refrigerate about 1 hour before serving.

30 BEST WAYS TO COOK ORZO

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an orzo dish in 30 minutes or less!

LEMON ORZO SHRIMP SALAD

Steps:

• Boil the pasta and cook the shrimp. Fill a large pot with water, add 1 tablespoons of salt and bring to a boil. Add the orzo and simmer for 8 minutes, stirring occasionally until just shy of al dente. Add the shrimp to the pot with the orzo and continue to cook until the shrimp are opaque, about 1 to 2 minutes. Strain and transfer the shrimp-orzo mixture to a large bowl.
• Dress and toss. Pour the olive oil over the hot pasta. Next add the lemon juice (just use your hands to catch the seeds, and squeeze directly over top). Season with 1 teaspoon salt and ½ teaspoon pepper. Toss to combine.
• Add the fresh ingredients and serve. Add the red onion, scallions, dill, cucumber, tomato, and feta. Stir gently and season to taste. As the pasta sits, the flavors will develop and you may need more salt. Serve at room temperature. Store leftovers in the refrigerator for up to 3 days.

TOMATOES STUFFED WITH ORZO SHRIMP SALAD

Steps:

• Cook orzo in boiling salted water until al dente; drain.
• Hollow out tomatoes, being careful not to pierce bottom.
• Drain well upside down on paper towels.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Add celery, onion, garlic, and shrimp cook and stirring until shrimp begins to turn pink.
• Add sage and heat being careful not to burn it add basil and season with salt and pepper.
• Remove from heat immediately.
• Cool.
• Set aside the 4 whole shrimp for the garnish.
• Add cooked orzo, red peppers, balsamic vinegar, kalamata olives, and feta cheese, to the cooked and cooled shrimp mixture.
• Stuff into large tomatoes.
• Lay on a bed of greens top with 1 basil leaf and 1 shrimp on each.
• Drizzle olive oil and Balsamic vinegar on each salad.

GREEK ORZO AND SHRIMP SALAD

Steps:

• Cook orzo in large pot of boiling salted water until just tender, about 10 minutes. Drain. Rinse with cold water to cool; drain well. Transfer to large bowl. Add green onions, feta cheese, chopped dill, lemon juice and oil; mix well. Cook shrimp in large pot of boiling salted water until pink and just cooked through, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Mix into salad. Season to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Mix cucumber pieces and 3/4 of cherry tomatoes into salad. Transfer to clean large bowl. Arrange cucumber slices and remaining cherry tomato halves around edge of bowl. Garnish salad with dill sprigs and serve.